Instant Pot Egg Roll Bowls

Craving Chinese food, but trying to stick to your low-carb resolution? Instant Pot Egg Roll Bowls are the perfect solution for an easy weekday meal to satisfy that craving without all the guilt!

Instant Pot Egg Roll Bowls are a healthier spin on a Chinese food classic. If you have never had an egg roll bowl before, the best way for me to explain it is it’s like eating an egg roll inside out! At least that’s what I tell my family. We love to customize our bowls with our favorite dipping sauces like sweet and sour, teriyaki, soy, or even spicy mustard!

The possibilities are really endless with this meal! You can use ground beef, turkey, or pork with any kind of seasoning you would like. Nothing is set in stone in this recipe! You don’t like something I have listed in the directions? Take it out and replace it. Want to use fresh cabbage instead of the bagged mix? You can do it with the same cooking time! It’s just such a simple recipe!

Check out how simple it is to make these Instant Pot Egg Roll Bowls!

I like to make baked chips out of egg roll wrappers to serve with my egg roll bowls. Not only does it make eating them more fun (like of it like egg roll nachos), but it also makes dipping a breeze!

All in All, Instant Pot Egg Roll Bowls make for a healthy, filling, and super easy meal anytime you are looking to curve the Chinese food craving!

Instant Pot Egg Roll Bowls

Place Instant Pot on saute. Wait until it’s hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.

When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.

Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the – button until the timer reaches 0.

When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.

Spoon into bowls and enjoy!

Wonton Chips

Preheat oven to 400 degrees while Instant Pot is preheating on saute.

Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).

Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!

Let chips cool and enjoy with your egg roll bowls!

These form of delicious treats do taste extremely good, but at the same time, they also harm our oral health. I would recommend you visit the Waterloo Dental in Austin to get a checkup done to ensure good and complete oral hygiene.

Craving Chinese food, but trying to stick to your low-carb resolution? Instant Pot Egg Roll Bowls are the perfect solution for an easy weekday meal to satisfy that craving without all the guilt!

Course:
Main Course

Cuisine:
Chinese

Servings: 4servings

Calories: 230kcal

Ingredients

1lbground porkor any other meat you would like

1bagpre-shredded cole slaw mix found in the produce section near the bagged salads

1/2cupbone broth

1tbspsoy sauceor to taste

1tbspgarlic powderor to taste

1tbspground gingeror to taste

1/2tsp pepperor to taste

1/2tspsaltor to taste

Wonton Chips

1pkgegg roll wrapperscut into strips

vegetable or olive oil

Instructions

Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.

When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.

Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the - button until the timer reaches 0.

When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.

Spoon into bowls and enjoy!

Wonton Chips

Preheat oven to 400 degrees while Instant Pot is preheating on saute.

Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).

Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!

Hi Amanda! Sure, but I think it would be better to do on the stove because it does not take that long to soften up the cabbage. You could cook the meat in a skillet, add the seasonings, then throw on the cabbage and let it cook for 5-10 minutes (based on desired tenderness). If you wanted to do it in a crock put, you would still have to brown the meat first and then add the seasonings. I think you would put in on low for about an hour or so after you add the cabbage. I have not tried this myself but it seems like it would work! 🙂

You would cook the meat in skillet, then add the soy sauce and seasonings. Stir that up and then throw the cabbage on top and let it cook down until it’s tender (5-10 minutes depending on how soft you want it). It’s super simple! 🙂

You select manual then adjust the timer to 0. This means the Instant Pot will get up to pressure, then immediately switch off. This is perfect for this because it cooks the cabbage without turning it to mush. Hope that helps!

Yes it could. You would cook the meat in the wok, then add the soy sauce and seasonings. Stir that up and then throw the cabbage on top and let it cook down until it’s tender (5-10 minutes depending on how soft you want it)

I made this tonight for my Keto husband and picky kids. I don’t even care if the kids like it… because more for me. Super yummy. And as much as I love my Instapot I made this on the stove in 20 minutes. I used fresh ginger and garlic instead of powder.

I was going to make this just for myself but my husband loved it. I used a large saute pan on the stovetop and it came together so quickly. He added red pepper flakes and I added pickled ginger. We loved the eggroll wrappers made into scoops. we tried corn chips but too salty.

I made this last night and am in love. Trying to cut down a few pounds so I made a few tweaks. Did 1/3 pork and 2/3 low fat beef for the meat. Added the whites of the scallions while cooking the meat and fresh bean sprouts in with the cabbage. And of course extra fresh garlic and ginger versus powdered. Used braggs aminos instead of the soy sauce. Topped with the scallion greens to garnish. It was so so so good!!! Thanks for the recipe

This turned out really good and is a great lower carb meal. I used 1/2 pound of ground turkey, fresh ginger and garlic, shredded a small head of cabbage, 2 carrots and added celery. I also saved some of the cabbage to add after it cooked (as suggested in an IP group), but I don’t think it made much difference. It would be perfect to prepare the meat, seasonings and broth ahead of time (and possibly freeze it) to have ready for a busy night. I baked 1/2 package of egg roll wrappers brushed with a little olive oil and that was enough for the meal. I think next time I might use more oil or use the prepared crispy chinese noodles in the summer.

Oh em gee! So simple and so good! I added a couple of drops of oyster sauce with the soy sauce. Delish! Not so worried about Keto or carbs so the next time I make this for the fam, I might use chow menu noodles instead of wontons. Those were great tho, but a little work. This recipe is going into regular rotation! Thank you!!

This dish was so good I wish I had doubled it for leftovers! I cleaned out the veggie drawer and added extra carrots, celery some broccoli I needed to use. I also used fresh ginger and garlic since I had it. I used ground turkey with a beef bouillon cube and this came together so quickly. I even made the wrapper strips and a sweet and sour sauce on the stove to complete the meal. My 4 year old had seconds, which is awesome for as much veggie Andrea protein is packed in! Thanks for an awesome Instant Pot meal, this is going into the rotation.

This dish was so good I wish I had doubled it for leftovers! I cleaned out the veggie drawer and added extra carrots, celery some broccoli I needed to use. I also used fresh ginger and garlic since I had it. I used ground turkey with a beef bouillon cube, a tsp of sesame oil and this came together so quickly. I even made the wrapper strips and a sweet and sour sauce on the stove to complete the meal. My 4 year old had seconds, which is awesome for as much veggie And protein is packed in! Thanks for an awesome Instant Pot meal, this is going into the rotation.

So easy and yummy! My husband loved it, too! I did miss that moment between “brown and burned” with the chips, though! They weren’t burned, but very toasty! 😂
I be making them again! I’m going to put some bean sprouts in! Thank you!

Fixed this for the first time tonighy. Had to use turkey since my dinky little town has a dinky little store. I had to drive an hr to a store that had egg roll wrappers! Anywho, I think I needed a bigger pkg of coleslaw mix. How many ounces in the pkg you recommend? What are the conversions for using fresh garlic & ginger? I used organic chicken broth instead of bone broth because I’m out. I also have a busted oven and the small toaster oven wasn’t cutting it so I jusy fried the egg roll wrappers *some a little too done – they get darker after you take them out* in a skillet with olive oil. Anyone doing it this way, keep your temp low, precut the amount you want, and keep the tongs handy! Hubs and I neither like cooked cabbage and he was skeptical but said it’s a keeper. Other than frying the chips *until my oven is replaced* this was the easiest thing to make!

I made this last week and even my very picky daughter loved it! We ate the whole thing and had no leftovers! This will definitely go into the regular meal rotation at my house; it’s incredibly rare to find a meal that we all agree is delicious.

I just made this today and it was AMAZING!! My kids and husband loved it! I did tweak it a little bit and used Jimmy Dean’s breakfast sausage, added some onion as well as, some curry powder we got in Jamaica to it. Absolutely amazing!

Just made this! Incredible! I used mild Italian Sausage(without the casings), skipped the ginger (personal preference) and topped with crunchy rice noodles and sesame seeds. I’m trying not to just grab my insert and eat until it’s gone!

I made this tonight for dinner. It was fabulous. I added double the shredded cabbage and carrot recommended though because I love lots of veggies! It cooked up just fine and tasted amazing. Thank you for sharing this recipe! It’s a favourite for us now!

REALLY yummy and versatile!! You can do so many things with this!! One of my most favorite things that I have made so far!! I used ground pork along with chicken broth. Technically, I cut the recipe in half and had no problems with doing that. No adjustments needed to be made on the cooking instructions. I used the end product to eat out of a bowl and also dipped corn chips in it. Thanks Ashley!!

This is such a quick and easy meal, I used pork and beef broth and since I used almost 2 bags of slaw mix, I did add a little more of the other ingredients. I also added a can of water chestnuts and made the egg roll strips, this is definitely a keeper.

I just wanted to let you know that I have made this twice now and my kids and I love it! It’s especially tasty the next day, and it’s especially fast if you have precooked meat on hand. This is going into my regular rotation!

I used hamburger meat, and didn’t have any ginger on hand, so added some Fish Sauce and Sesame Oil, and sprinkled some sesame seeds over it when it was done. I probably would do two bags of coleslaw mix next time. Eating right now for lunch!

The first time I made this, I didn’t have ground pork on hand, so used ground beef. I also didn’t have any ginger, so added a TBS of fish sauce, and some sesame oil and some sesame seeds. It was very good and I ate on it all week at work. I did wish for more cabbage in it. Today was grocery day, so I picked up some ground pork and ginger. Just made it with the addition of fish sauce, sesame seeds and added sesame oil after it cooked. I have to say – the ground pork is MUCH better than the ground beef in terms of texture. Oh, and I added a second bag of slaw mix – now I have a perfect ratio (for me) of meat to cabbage and will be making this often! Since I’m diabetic, I can’t use the baked wontons. But am waiting for my order of Cut Da Carb flatbread to come in, and will bake some of those up the next time I make this!

We tried this for supper to night. It was really good. I wish I had read the comments before I made it though! I would have made it using fresh garlic and ginger. I also doubled the recipe but I will cut back on the meat and put in some of the suggestions like bean sprouts, water chestnuts and red pepper…
Thanks so much for the recipe.

This was so delicious!
I used fresh ginger and added thinly sliced onions and carrots to the mixture before cooking under pressure.
With this being 0 on the pressure timer, how do I get it to cook a little less time so my veggies are a little bit more crisper?